Parkers porter = delicious. I don’t know if it is 15% alcohol by volume, though. I am pretty sure that I calculated the original gravity incorrectly during the brew (see post about not drinking and brewing). Anyway, it was good and we drank a few gallons of it before going out on Halloween and it made Halloween good.
More on Halloween: I’m pretty sure that the red will be “Back From The Dead Red” for the following reasons. 1: Just the tip of No fermentation occurred during the first 60 hours after pitching. I don’t really know what that means but I know it was not good. 2: On advice of Google, I had Ryan vigorously shake the carboy for a minute. 3: The day before Halloween (about two days after shaking) active fermentation began. YATTA! I think that is reason enough to go with the name. What do you think?
Pictures are coming soon… I hope.
In next beer news, I have no idea. I want to start doing all grain and possibly some lagers but I don’t know if I am ready and I know I don’t have the equipment. Some have suggested (and others have requested) that we create a Thanksgiving themed beer. I am not sold on the idea. I tried to think of a good Thanksgiving flavor to make the beer. Cranberry has, until this moment, been the best idea. I am now 100% behind making a “gravy” beer that has nothing to do with gravy except maybe the color and the thickness. It should also make bread delicious when used to sop up the beer. The name should involve the words “gravy” and “train.” Not necessarily in that order.